Source: www.theotherwhitemeat.com

Almond crusted pork in a sherry soy sauce marinade.

Servings

1.5 lb Pork, tenderloin, lean, raw
0.5 cup cooking sherry
2 tbsp low sodium soy sauce
0.5 tsp black pepper , ground
2 medium garlic cloves , crushed
0.5 cup ground almonds
1 tsp olive oil
1 cup fresh chopped onion
1 fresh carrots , peeled and diced
1 medium celery stalk , chopped

1 In small bowl stir together sherry, soy sauce, pepper, and garlic; pour over pork in a self-sealing bag.
2 Seal bag; Marinate in refrigerator 1 hour. Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat.
3 Brown pork on all sides, about 5 minutes, turning carefully.
4 Reduce heat to low, add reserved marinade, onion, carrot, and celery; cover and simmer 10-12 minutes.
5 To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad.

Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with a fresh fruit salad.